I'm seriously loving this weather! I wore my colorful sweatshirt today and cooked one of my favorite broth dishes for dinner. I discovered that beef tastes so good in sinigang. I remembered M told me one time that she tried Sentro 1771's Corned Beef Sinigang and she loved it. I got curious that I tried cooking it, not corned though. And grabe, yummers as in. That "special something" in beef (that some actually hate) complements the tartrness of the sinigang. I am sharing you this tried and tested recipe, as I believed I've cooked this for more than 5 times already. Never fails, my daughter loves it, not as much as I do though. She doesn't eat the veggies she's not ready to eat yet, like the radish, eggplant and okra. She eats string beans, kangkong and gabi (taro). We all have our own way of cooking this Pinoy favorite and this is how I cooked mine. You may want to try this recipe and I hope you'll like it if you would. ♡
- 4 cloves garlic, minced
- 1 medium white onion, qaurtered
- 4 ripe tomatoes, halved
- 250 gms (1/4 kl) beef brisket, cubed
- 1 medium radish
- 1 cup string beans (approx 8 strings), cut in 2" length
- bunch of kangkong leaves (you may include soft stems)
- 2 pcs green chilis (optional)
- 22gram sachet Knorr sinigang with gabi (taro) mix
- salt and pepper to taste
- 1 liter water
- 2 tbs cooking oil (for sauteing)
1. Put the beef brisket cubes in a pot of water with salt and pepper. Bring to a boil for at least 5 minutes. Remove the scum and set aside.
2. In a separate pot, saute onion and garlic in cooking oil. Do not brown your garlic and onion, we just need these as aromatics. Set your fire in medium.
3. Scoop out and drain the beef cubes from the other pot and saute it with the aromatics. Keep the broth.
4. Add the tomatoes. Do not mix it.
5. Pour the broth into the pot. Cover and bring to a boil until meat is tender. If you have pressure cooker, you may use it for lesser cooking time.
6. If meat is tender enough that it shreds off easily with the use of fork, you may now add Knorr sinigang with gabi mix.
7. Add radish and cook for a minute. Then add string beans and cook for a minute as well. Do not cover the pot as this may overcook your veggies. Set your stove to low fire. (you may add more veggies like eggplant, okra and real gabi if you like.)
8. When radish and string beans are cooked, add kangkong and sili. Put off the fire. Let carry over cooking do the rest. Serve hot with fish sauce (patis) or Knorr Liquid Seasoning as condiments.
"Carry over cooking refers to the phenomenon that food retains heat and continues to cook even after being removed from the source of heat." (source: Cooking Clarified)
For more of my recipes, click here. Happy cooking!